- Conceptualized and launched a food truck that earned a profit since its first month - All customers are from word of mouth

- Hotel Manager of the Year 2018 at American Cruise Lines- Manage 70-person staff between the dining, culinary, housekeeping, entertainment, and guest services departments, ensuring overall guest satisfaction of over $1M of company business per week- Develop newest food outlet, reporting to home office for fleetwide expansion- Mentor 7-person managerial team each year, resulting in individuals being promoted- Demonstrate strong time management skills, handling multiple tasks, priorities, and tight deadlines- Sold onboard rebookings, securing $250K to $500K of repeat business each week- Achieved the top week-to-date onboard rebookings after an unexpected, mid-cruise cancellation- Chosen to open two new, world-class ships on the highest occupancy itineraries

- Consistently performed for 100+ hours per week for 6 to 8 weeks each rotation- Collaborated with home-office training department to improve service standards and operations for management and line-level employees, developing checklists and documents still in use today- Strategized to reduce food waste and control inventory by managing Executive Chef and 25-person team- Ensured allergies and dietary preferences were met for every guest- Oversaw quality control via menus, FIFO, shelving, and ordering

- Certified Leader Program Graduate at Rosen Shingle Creek- Supervised daily outlet operations for one of Rosen’s highest volume and demanding restaurants- Analyzed labor through daily and weekly forecasting to maximize productivity and minimize wasted labor- Exceeded management’s expectation in the creation and revamp of a standardized training program- Assisted management team in meeting and exceeding budgets for the past five years

- Planned and conducted staff meetings and trainings; supported with continuous coaching and counseling- Completed monthly inventories, requisitions, budgeting, and maintained controls of F&B

- Trained 25+ employees during 2 location openings; selected training team for second opening- Provided executives with feedback and identified need for brand-wide service standards